Wheat flour is a powdered product made from wheat kernel and mainly used for manufacturing various bakery and pasta products, such as breads, cakes, biscuits and noodles (Zareef et al., 2021). As one of important consumable raw materials in our daily lives, wheat flour provides numerous nutrients, such as carbohydrates, protein, and minerals.

Apr 1, 2004 · Flour–water mixes (1:2) from each bread (BB) flour, whole wheat (WW) flour or a 1:1 mixture of the two (BW) were fermented at 25, 30, and 35 °C. At 25 °C, fermenting BB and WW flours had the longest (7.2 h) and the shortest (1.5 h) lag phase periods (no net change in pH), respectively. At 35 °C, none of the flours had a lag phase.

Jan 1, 1984 · The ranges of amounts of each commonly found in the dry flour are 8–18% protein, 70–80% carbohydrate, and 1.5–2.5% lipid. Research into the basis of baking quality has been undertaken with the belief that a general explanation of baking quality in terms of flour components at a molecular level is feasible.

Sep 1, 2023 · The X-ray diffraction patterns of wheat flour (A); the FTIR spectra of wheat flour(B); the R1045/1022 of wheat flour (C) and gelatinization characteristics of wheat flour (D). a, native flour; b, c, d was represented native wheat flour treated at 80 °C for 10, 20, and 30 min, respectively; e, f, g was represented native wheat flour treated at ...

Jul 15, 2024 · Of interest to cereal scientists and food developers, particle size distribution is the most intuitive and comprehensive indicator linking raw wheat quality, flour quality, flour product quality, and nutritional properties (Tagliasco et al., 2022; Tian et al., 2022), and thus its control is an excellent tool to improve the processing and ...

Jan 1, 2005 · In wheat breadmaking, flour, water, salt, yeast and/or other micro-organisms (often with the addition of non-essential ingredients, such as e.g. fat and sugar) are mixed into a visco-elastic dough, which is fermented and baked. Wheat flour is the major ingredient and consists mainly of starch (ca. 70–75%), water (ca. 14%) and proteins (ca. 10 ...

May 1, 2015 · In addition, soft wheat flour exhibits poor flow properties and higher cohesiveness than the hard wheat flour, partially due to its rough surface characteristics (Neel and Hoseney, 1984a, Neel and Hoseney, 1984b, Kuakpetoon et al., 2001). Hareland (1994) reported that soft wheat flour experiences high cohesion and clogs the sifter screens.

Nov 1, 2024 · The thermal behavior parameters of wheat flour subjected to varying doses of EBI are illustrated in Table 1. The starting temperature (T 0) and peak gelatinization temperatures (Tp) of wheat flour significantly increased with escalating irradiation doses (P < 0.05). This denotes that EBI treatment enhances the thermodynamic temperatures of ...

Jan 1, 2023 · The moisture content seems to be comparable for all wheat species. The ranges were from 10.80 to 13% with a medium of 11.75–11.87%. This parameter is a critical one for wheat flour quality being very important for shelf life of the wheat flour giving essential information for storing and wheat processing (Codină, Dabija, & Oroian, 2019). In ...

Mar 1, 2021 · The native wheat flour exhibited a typical A-type diffraction pattern with the separate peaks at 2θ close to 15°, 17°, 28° and 23° (Chen, Wang, et al., 2019). Compared with native wheat flour, the separate peak close to 20° of treated wheat flour was identified, presenting a typical V-type diffraction pattern.